Description
Okay, so you know those crispy chicken wraps from fast food places that you always crave but feel kinda guilty about? Well, I figured out how to make them at home, and honestly, they’re WAY better than anything you’ll get through a drive-thru. These bad boys are crispy, creamy, crunchy, and totally addictive. Perfect for lunch, dinner, or that weird time when you’re hungry but don’t want a full meal. Plus, you can make a bunch and actually know what’s going into them!
Ingredients
Scale
For the Crispy Chicken:
- 1 lb chicken tenders or boneless chicken breasts, cut into strips
- 1 cup buttermilk (the secret to tender chicken)
- 1 cup all-purpose flour
- 1/2 cup cornstarch (this is what makes it EXTRA crispy)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (adjust to taste – I like a little kick)
- 2 teaspoons salt
- 1 teaspoon black pepper
- Oil for frying (vegetable or canola works best)
For the Ranch Sauce:
- 1/2 cup mayonnaise (the real stuff, not light)
- 1/4 cup sour cream
- 2 tablespoons buttermilk
- 1 packet ranch dressing mix (or make your own if you’re fancy)
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced (optional, but recommended)
For Assembly:
- 6–8 large flour tortillas (the burrito-size ones)
- 2–3 cups iceberg lettuce, shredded (don’t judge – it’s the perfect crunch)
- 1 large tomato, diced
- 1/2 red onion, thinly sliced (optional)
- 1 cup shredded cheddar or Mexican cheese blend
- Extra ranch for drizzling (because more is more)